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My Non Gluten Life | Gluten Free Pumpkin Cinnamon Breakfast Waffles

Gluten Free Pumpkin Cinnamon Breakfast Waffles

by James Novotny 19. May 2010 02:56

If you're looking for a nice breakfast recipe for the cool autumn mornings, here's one that is sure to get your kids out of bed with the wonderful smell of cinnamon and pumpkin mixed together.

Ingredients:

1 cup of buckwheat flour
1 cup of gluten free oat flour
1/3 cup of tapioca starch
1/3 cup of millet flour
1 tsp of baking soda
1/2 tsp of salt
2 tsp of baking powder
1/2 tsp nutmeg
1 tsp cinnamon
1 tsp xanthan gum
3/4 cup of pumpkin puree
4-6 tbsp raw agave nectar
4 tbsp olive oil (preferably light)
2 eggs
1 1/2 -2 cups of milk
2 tsp vanilla extract

Directions:

In a mixing bowl, combine all the dry ingredients together until they are mixed well. Then add in the wet ingredients and beat them in until they are well combined. Add in liquid to make a thick batter. It should be thicker than most pancake batters.

Heat up your waffle iron. Follow the directions of the manufacturer for doing this. Although you may have a non-stick waffle iron, oiling very lightly before you use it can help to avoid any sticking. Cook waffles in the waffle iron. Makes 8-10. Serve with some real maple syrup.

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Comments


October 15. 2010 22:28
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